Palak dal

You'll need

• ½ cup toor or moong dal, rinsed
• 2 cups spinach, roughly chopped
• 1 tbsp oil or ghee
• 1 tsp cumin seeds, a pinch of hing
• 1 tomato, chopped
• 1 tsp ginger, grated
• ¼ tsp turmeric, ½ tsp red chilli powder
• Salt to taste

Method

1. Pressure cook the dal with turmeric and water until soft.
2. Add the spinach in the last 2 minutes of cooking so it wilts without overcooking.
3. Temper the cumin seeds and hing in hot oil, add the ginger and tomato, cook until soft.
4. Add the chilli powder, then pour in the cooked dal and spinach. Simmer 5 minutes, adjusting salt and thickness.

Why this dish

Leafy greens cooked into a dal rather than eaten raw are considered easier to absorb in Ayurveda, and this is one of the more common everyday ways iron-rich greens make it into a meal without a separate dish.

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Often chosen by people browsing

A regular weekday dish in households that like iron-rich greens on the table often.